Homemade Bread and Butter Pickles
"Give canning a try and make these easy and delicious Bread and Butter Pickles. You'll honestly get addicted to making your own! You'll never buy canned pickles from a grocery store again."
NotesFor best flavor, allow 2 weeks before eating. Store in a cool, dark place for up to 1 year.
Yields6 1 pint jars
Ingredients
- 8 cups water
- 1/2 cup pickling salt
- 1 1/2 cup thinly vertically sliced yellow onion
- 5 pounds pickling cucumbers (thin skinned), cut into 1/4-inch thick slices
- 4 1/2 cups white vinegar
- 3 cups sugar
- 2 1/2 mustard seeds
- 1 1/2 teaspoon celery seeds
- 1 1/2 teaspoon turmeric
Instructions
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Combine water and salt in a large container and stir. Add onion and cucumber and let stand at room temperature for 3 hours. Drain brine and rinse with cold water.
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Combine vinegar and remaining ingredients in a large pot. Bring to a boil. Add the cucumber mixture and bring to almost a boil. Using a slotted spoon, remove the hot cucumber mixture and divide into 6 (1-pint) hot, sterilized jars. Divide the hot vinegar mixture among the jars, filling to 1/2 inch from the top.
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Remove air bubbles and wipe jar rims. Cover with metal lids and screw on bands. Process in boiling-water bath for 15 minutes. Remove jars from water bath. Cool completely, checking for a proper seal.
